Welome to Br-October

So many pumpkins and squash are coming out of the field! Clare is holding the long pie. Some of the smoothest, most delightful pumpkin you could ever ask for. They stack like logs for the winter. Fergus is holding some of our super charged Autumn Frost. It is like a butternut squash shaped like an acorn squash! It is going to be a delicious winter...

Look at these chunky caterpillars! They are eating well. Anyone with more knowledge on the subject, please correct me, but I think the two with the horns are types of hawk moth larvae. The one on the dill is a yellow swallowtail caterpillar. It feels so late in the season to be seeing so many caterpillars. Just the other day I saw a monarch caterpillar. What a surprise.

​I harvested upwards of 200 pounds of broccoli this morning. I though to myself, well that escalated quickly! From a couple totes to a stack of bins! Get ready to brush up your broccoli recipes!

​Sunsets on the farm are one of my favorite things. I someone don't feel like I can take a picture good enough to give them justice anymore. I also don't get out to see them as much as I'd like because of the children's bedtimes. But last night we all made it out to play on the tractor, run the dogs, and watch the sun slink down. It was pretty nice. Enjoy these last warm nights while they exist!

See that rainbow bit by the sun? A sun dog. How the name was derived, I can't say. What I can say is that it is pretty! And it means there are ice crystals up there. 

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​Greeting!

​We have so much broccoli, we renamed the month! 
We are plugging along. I don't know if you noticed how dang dry it is. It is scary dry. Don't touch the soil dry. We have to dig the potatoes and every time we do, the soil structure crumble in our hands. I should be plowing but I don't think I want to with ground so vulnerable. Please rain. 

In the meantime, eat some broccoli! Or laugh at my jokes at market. Or why not both! See you tomorrow.

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • At Stockbridge today!
  • A link to our Stockbridge Community Outreach Project 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fingerling Potatoes with Herb Vinaigrette

Fresh From the Field- 
Greens:
Arugula
Collards
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Dill
Parsley

All Manner of Deliciousness
Acorn Squash
Beets
Napa Cabbage
Cabbage: personal and LARGE for your kraut needs
Cabbage sprouts "basically brussels"
Cone Cabbage
Delicata Squash
Eggs!! From Hen House Farm- Clare!!
Eggplant (limited)
Garlic
Ground Cherries
Kohlrabi
Kabocha squash!
Onions
Peppers: Shishitos! Snackers, Bells, friers!
Potatoes!
Fingerling Potatoes
Watermelon radish
Daikon radish
Big tomatoes: slicers, paste, heirlooms. 
Cherry Tomatoes


Coming Soon
Beans
Broccolini
Savoy and red Cabbage!
Carrots
Tatsoi
Turnips

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Fingerling Potatoes with Herb Vinaigrette

From Simply Recipes

​This simple recipe combines boiled fingerling potatoes with vermouth, red onions, parsley, and an herbacious vinaigrette.


Ingredients

• 2 pounds fingerling potatoes, or small new potatoes, scrubbed and halved
• 1/4 cup lemon juice
• 1/3 cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1/2 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 medium red onion, thinly sliced
• 1/4 cup dry vermouth
• 1/4 cup fresh parsley, chopped

Instructions

1. Cook the potatoes:Place potatoes in a medium pot and cover with cold water by about an inch. Bring to a boil and add a teaspoon of salt to the water. Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
2. Make the vinaigrette:While potatoes are cooking, prepare the herb vinaigrette. In a medium bowl, whisk together the lemon juice, thyme, oregano, mustard, salt, pepper, and olive oil.
3. Add red onions to vinaigrette:Place the sliced red onions in the bowl with the vinaigrette. This will quickly "pickle" the red onion slices.
4. Sprinkle strained potatoes with vermouth:Strain potatoes from the water and place them in a large bowl. Sprinkle on the vermouth and toss to coat. Let the potatoes sit for one minute to soak up the vermouth.
5. Toss with onions, parsley and vinaigrette:Gently toss the potatoes with the onions, parsley, and the herb vinaigrette. Let sit for at least 10 minutes before serving.
   Serve slightly warm, room temperature, or chilled.

Notes